Menu Plan Monday

Another week gone by, not much new to update with this week... attempting to get the rest of the Holiday Gift Guide posts up, and get my own Christmas shopping done at the same time... an impossible task...


Recipes are below!!

Sunday: Beef over noodles

Monday: Hot Dogs, Mac & Cheese, & Veggies

Tuesday: Sweet & Spicy Bacon Wrapped Chicken

Wednesday: Crockpot Swiss Steak

Thursday: Chili Cheeseburger Skillet

Friday: Crockpot Ravioli

Saturday: Lo-Mein Veggies

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!


Recipes:::

Beef over Noodles:
This recipe is supposed to be made with sirloin tips, but to save I pretty much will use whichever cut of beef is thawed out.
1 lb. beef, cut into chunks
1 can cream of mushroom soup
1 small can of sliced mushrooms

Place all into the crockpot and cook on low for 6-8 hours, serve over egg noodles, I sometimes top with a dollop of sour cream if I have it in the fridge!!

Sweet & Spicy Bacon Chicken (from Full Bellies)
4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine. Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Crockpot Swiss Steak (from Finding Joy in my Kitchen)
1 1/2 lbs. boneless beef steak of your choosing
3 T flour
1 tsp. ground mustard
1/2 tsp. salt
2 T olive oil
1 can stewed tomatoes
2 garlic cloves, minced
1 large onion, sliced
1 large green bell pepper, sliced


Cut beef into 6 serving pieces. In a small bowl, combine flour, mustard and salt. Coat the beef in the flour mix. In a 10-inch skillet, heat oil over medium heat. Cook beef in oil for about 15 minutes, turning once, until brown. Place beef in a 3.5-6 quart slow cooker. Top with onion and bell pepper. Mix tomatoes with garlic and pour over the beef and veggies (alternatively, you can used a can of diced tomatoes with onion and garlic). Cover and cook on low for 7-9 hours.

Chili Cheeseburger Skillet
1 lb. ground beef
2 c. water
1 pk. mac & cheese
1 tsp. chili powder
3 c. broccoli
1/4 c. ketchup

Brown meat and drain, stir in water, macaroni and chili powder, bring to a boil, cover and simmer 5 minutes. Add broccoli and simmer another 5 minutes, stir in ketchup and macaroni cheese sauce.

Crockpot Ravioli
1 bag ravioli
1 jar pasta sauce
1 c. water
Italian seasoning
Shredded mozzarella cheese

Layer pasta sauce, ravioli, pasta sauce, Italian seasoning, water in crockpot. Top off with shredded mozzarella cheese and cook on low for 4-5 hours.

Veggie Lo Mein:
Vegetable oil
1 lb. pk. Stir fry veggies
8 oz. spaghetti (cook normally)
Minced garlic
1 sliced onion
3 tbsp. soy sauce
1 tbsp. sesame oil (I dont use this)

Toss the cooked spaghetti with 1 tbsp of veg. oil until it is evenly coated. Next heat 2 or 3 tablespoons of oil in a large skillet or a wok. Add the onion and garlic. Sautè until the onion is tender. Add the frozen stir-fry vegetables. Cook over high heat until thawed. Add the cooked spaghetti. Stir everything all up and let it fry (about 5 minutes.) Try and let the past brown a little. Top off and toss with the sesame oil and soy sauce.